Place rice in a saucepan, add coconut milk, 1 tin water (400ml) and 1/2 tsp salt. Cover with a lid, cook on low heat for 15 minutes. Stir every 5 minutes. Remove from heat, stand for 5 minutes.
2. Make the dressing
Zest and juice lime, thinly slice mint leaves (roughly 1/3 cup). Whisk together with 3 tbsp sweet chilli sauce, 2 tbsp soy or fish sauce, 1 tbsp vinegar, 3 tbsp oil and pepper. Set aside. See notes.
3. Cook the chicken
Heat a grill or frypan with 1/2 tbsp oil over medium-high heat. Season chicken with 1 tbsp soy or fish sauce. Add to pan and cook for 3-4 minutes on each side or until cooked through.
4. Toss the salad
In the meantime, shred wombok, slice cucumber, capsicum and spring onions. Toss together in a bowl with half of the dressing.
5. Finish and plate
Serve chicken with coconut rice, salad and remaining dressing. Finish with peanuts.
We used sesame oil for extra flavour in our dressing and to cook with.
Add some for fresh chilli for extra heat.
Add any extra mint leaves to the salad.
Basmati rice, 1 tub (300g)
Coconut milk, 400ml
Mint, 1/2 bunch *
Chicken tenderloins, 600g
Baby wombok, 1/2 *
Continental cucumber, 1/2 *
Red capsicum, 1
Spring onions, 1/4 bunch *
Peanuts, 1 packet (60g)
From your pantry
Oil (for cooking), salt, pepper, sweet chilli sauce, fish or soy sauce, white or rice wine vinegar